Save to Pinterest My sourdough starter had been sitting on the counter looking neglected, and I was staring at yet another jar of discard I'd fed it that morning. Rather than toss it out, I wondered what would happen if I folded it into banana muffins—and honestly, that quiet kitchen experiment became one of my most-requested recipes. The discard adds this subtle tang and incredible moisture that makes people ask for the secret ingredient every single time.
I brought a batch to my neighbor one Saturday morning, and she called me three days later saying she'd made them twice already. Watching someone's face light up when they bite into a warm muffin with that satisfying crunch on top—that's when I realized this recipe deserved a permanent spot in rotation.
Ingredients
- Mashed ripe bananas: Use bananas that are properly speckled and soft, as they contain more natural sugars and break down into a smoother batter.
- Sourdough discard: This is the unfed starter you pull off before feeding, thick and slightly tangy, which adds depth and keeps the crumb impossibly moist.
- Granulated sugar: This sweetens the base while keeping the structure light.
- Melted butter and vegetable oil: This combination creates a tender, almost velvety texture that won't dry out.
- Large eggs: They bind everything together and add richness to the crumb.
- Vanilla extract: A splash of real vanilla completes the flavor profile beautifully.
- All-purpose flour: All-purpose works perfectly here without needing specialty flours.
- Baking powder and baking soda: These work together to lift the muffins and give them that slightly domed top.
- Salt: A pinch balances the sweetness and highlights the subtle sourdough flavor.
- Ground cinnamon: In both the batter and streusel for warmth and spice.
- Light brown sugar for streusel: This has molasses notes that add depth to your topping.
Instructions
- Prepare your oven:
- Heat your oven to 350°F and line a 12-cup muffin tin with paper liners or a quick spray of nonstick oil. Having everything ready means you can work without rushing.
- Combine wet ingredients:
- In a large bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until the mixture looks smooth and well combined. The discard will incorporate gradually as you whisk, creating a creamy base.
- Mix dry components:
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together. This ensures the leavening agents distribute evenly throughout.
- Fold it together gently:
- Pour the dry ingredients into the wet mixture and fold with a spatula just until no flour streaks remain. Overmixing develops gluten and makes muffins tough, so stop as soon as you see everything combined.
- Fill the tin:
- Divide batter evenly among the muffin cups, filling each about three-quarters full. This gives them room to rise without spilling over into the tin.
- Make the streusel:
- In a small bowl, stir together brown sugar, flour, cinnamon, melted butter, and a pinch of salt until the mixture resembles damp sand with small clumps. This texture is what gives you that satisfying crunch on top.
- Top the muffins:
- Sprinkle the streusel generously and evenly over each muffin. Don't press it down—let it sit loose and crispy on top.
- Bake until golden:
- Bake for 20 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be light golden and the streusel darker brown.
- Cool with patience:
- Let muffins sit in the tin for 5 minutes so they set slightly, then transfer to a wire rack to cool completely. This prevents them from steaming themselves into soggy bottom liners.
Save to Pinterest One morning I made a double batch without thinking, and my partner ate three muffins before I could even set the cooling rack down properly. Now I always bake extra because they disappear faster than anything else in our kitchen.
Why Sourdough Discard Matters
Using sourdough discard instead of discarding it feels like discovering money in an old jacket pocket. The enzymes and beneficial bacteria in the starter break down the flour and banana starches, creating a more complex flavor and a crumb that stays moist for days. Plus, it's one less thing to feel guilty about tossing when you feed your starter.
Storage and Make-Ahead Options
These muffins are forgiving in every way—they taste just as good on day three as they do warm from the oven. Store them in an airtight container at room temperature for up to four days, or freeze them individually wrapped in plastic wrap for up to three months. Thaw at room temperature or pop one in the microwave for 20 seconds if you want it warm.
Ways to Customize These Muffins
The base recipe is already delicious, but it's also flexible enough to make it your own. Half a cup of chopped walnuts or chocolate chips folded into the batter adds texture and richness, while a sprinkle of sea salt on top of the streusel before baking brings out the cinnamon's warmth. I've even made versions with crushed granola on top and nutmeg in the dry mix.
- Swap in chopped walnuts or chocolate chips for texture and flavor.
- Add a pinch of nutmeg or ginger to the batter for spice variations.
- Use frozen, thawed bananas when fresh ones aren't available—they actually work beautifully here.
Save to Pinterest These muffins turned what I used to feel like was waste into something I'm genuinely excited to make. I hope they do the same for your kitchen.
